Grasas y Aceites

Papers
(The median citation count of Grasas y Aceites is 1. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-05-01 to 2025-05-01.)
ArticleCitations
Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil21
Quality detection of tea oil by 19F NMR and 1H NMR16
The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread15
Immunomodulation as the main characteristic of vegetable oils: a review11
Antioxidant activity, polyphenolic composition and in vitro antibacterial and antifungal activities of tea seed oil11
Kinetic and thermodynamic studies of the oil extracted from Phoenix seeds11
Biodiesel production enhanced by ultrasound-assisted esterification and transesterification of inedible olive oil9
9
Influence of grafting on fatty acid profile and some physicochemical properties of watermelon seed and seed oil9
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying9
Effect of storage conditions on the dietary and pharmaceutical values of ginger oil, and modeling its dielectric properties9
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye8
Changes in the quality parameters of Cephalaria syriaca L. seed oil after the refining process8
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil7
Lipid profile, volatile compounds and oxidative stability during the storage of Moroccan Opuntia ficus-indica seed oil6
Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus6
Effect of vacuum impregnation on physical changes during table olive processing6
Evaluation of monthly changes in essential oil yield and components of cherry laurel (Prunus laurocerasus L.) leaf6
Optimization of the recovery yield of the enzymatic aqueous extraction of oil from wet açaí decocts using Design of Experiment6
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis6
Physico-chemical characteristics and oxidative stability of oils from different Peruvian castor bean ecotypes6
Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma5
Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?5
4
Variability in seed quality traits in castor germplasm4
Chemical composition and thermal properties of Tunisian pecan nut [Carya illinoinensis (Wangenh.) K. Koch] oils4
Review on preparation methods, mechanisms and applications for antioxidant peptides in oil4
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane4
The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation4
Extraction of amaranth seed oil using subcritical butane and use of the generated cake for protein extraction4
Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations4
Detection of coconut oil adulteration with palm oil through NMR spectroscopic method4
Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils4
Ultrasound-assisted extraction of red mombin seed oil (Spondias purpurea L.): phenolic profile, fatty acid profile and chemical characterization of the cake, residue from the oil extraction3
Antioxidant properties of two novel lipophilic gallic acid derivatives3
Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable o3
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods3
Analysis of oxidative stability and fatty acids profile of coconut oil and flaxseed oil blends3
Application of MOFs and natural clays for removal of MCPD and GEs from edible oils3
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş3
Oxidative stability of soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract3
Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition3
Bioactivity of betulinic acid nanoemulsions on skin carcinogenesis in transgenic mice K14E63
Influence of different irrigation regimes and planting times on the quality and quantity of calyx, seed oil content and water use efficiency of roselle (Hibiscus sabdariffa L.)3
Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise3
Exploration of the biochemical composition of Citrus L. seeds for industrial applications3
Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences3
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction3
Physicochemical properties and storage stability of nanoencapsulated docosahexaenoic acid with different gum arabic Maillard reaction products3
The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil3
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation2
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?2
Metabolic effects of chia oil in experimental models: a narrative review2
From seeds to bioenergy: a conversion path for the valorization of castor and jatropha sedes2
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract2
Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil2
Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils2
Effect of different lysozyme treatments on the properties of Kashar cheese properties2
Application of mixed starter culture for table olive production2
Extraction of healthy oils from fish viscera by conventional and advanced technologies2
Volatile profile, phenolic content and antioxidant activity of chia seed (Salvia hispanica L.) essential oils obtained by different extraction methods2
Cold-pressed cactus pear seed oil: Quality and stability2
Effect of phosphatidylethanolamine and phosphatidylserine on antioxidant capacity, oxidative stability and color reversion of camellia seed oil2
An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods2
Kinetic modelling of combined ultrasonication and Soxhlet based extraction of lipids from passion fruit seed using ethanol as solvent2
Phenomenological model for the prediction of Moringa oleifera extracted oil using a laboratory Soxhlet apparatus2
Influence of the extraction method on the yield and quality of bacaba palm oil from southwestern Amazonia2
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil2
Modulation of essential fatty acid levels in coconut oil with flaxseed oil2
Optimization and evaluation of a hydration method for producing high quality oil and defatted meal from hemp seed kernels2
Research progress on the genesis and removal methods of non-hydratable phospholipids from vegetable oils2
Assessment of N-Acylethanolamines levels in dry achenes from four cultivars of cannabis sativa L.2
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal2
2
The degradation of some volatile compounds in evening primrose oil under UV/TiO2 process2
Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu2
Lipid classes and fatty acid composition in two parasitic copepods Peroderma cylindricum and Lernaeocera lusci and their respective fish hosts Sardina pilchardus and Merluccius merluccius from the Tun2
Effects of an integrated harvest system on the quality of olive fruit for small producers2
Selection criteria for yield in safflower (Charthamus tinctorius L.) genotypes under rainfed conditions2
2
Effect of selenium and zinc foliar application to increase the quantitative and qualitative yields of rapeseed at different sowing dates1
Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes1
Chemical-functional composition of Terminalia catappa oils from different varieties1
Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry1
Effects of different baking techniques on the quality of walnut and its oil1
1
Differences in milk fat composition across selected mammals - A review1
Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review1
Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends1
The effects of electrical and ultrasonic pretreatments on the moisture, oil content, color, texture, sensory properties and energy consumption of microwave-fried zucchini slices1
Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions1
Acidic and enzymatic pre-treatment effects on cold-pressed pumpkin, terebinth and flaxseed oils1
Pre-cooling and cold storage of olives (cv Picual) in containers with a capacity of 400 kg1
What are the most effective biotic and abiotic factors affecting fatty acid composition of Garra rufa (Heckel, 1843)?1
Quinoa seed: A source of lipophilic nutraceuticals for the prevention of metabolic syndrome in a rat model1
Influence of the impurity content on the density and viscosity of olive oily fluids1
Estimation of mass transfer terms in the lycopene recovery employing Moringa oleifera Lam oil as solvent1
The effect of harvest time on the volatile compounds and bioactive properties of the flowers, leaves, and stems of Echinacea Pallida and its utilization to improve the oxidative stability of vegetable1
Seasonal effect on fatty acid composition in phospholipid classes and triacylglycerols of male Capoeta umbla1
Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating1
Solvent-free synthesis of oleic acid-based wax esters using recyclable acidic deep eutectic solvent1
Effects of sodium substitution with potassium in brines for packing natural black olives of the criolla cultivar1
Palm-based oils as milk fat alternatives in Mozzarella cheese analogue1
1
The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C1
Ensuring the food and biological safety of meat and meat-containing products from microbial contamination1
Application of coconut fiber and shell in the bleaching of soybean oil1
1
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa1
Physicochemical characteristics of Moringa peregrina seeds and oil obtained by solvent and cold-press extraction1
Optimization of date seed oil extraction using the assistance of hydrothermal and ultrasound technologies1
1
Removal of DBP from evening primrose oil with activated clay modified by chitosan and CTAB1
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability1
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